FIVE-INGREDIENT GRILLED ASPARAGUS WITH PECORINO AND PINE NUTS
Provided by Geoffrey Zakarian
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat a grill to medium-high heat. Place a cooling rack upside down on the grill.
- Toss the asparagus with 1/3 cup of the olive oil and some salt and pepper. Grill the asparagus, turning often to ensure even charring, about 5 minutes.
- Add the Pecorino-Romano, lemon zest and juice and some salt and pepper to a bowl and mix to combine. Slowly whisk in the remaining 1/3 cup olive oil to form an emulsion.
- Arrange the asparagus on a serving plater. Drizzle with the dressing and garnish with the pine nuts and more Pecorino.
FRIED ASPARAGUS WITH CAESAR DRESSING
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the egg yolks, garlic, vinegar, pepper, anchovies, fish sauce (if using) and Tabasco in a bowl. Gradually whisk in the olive oil, a little at a time, until the mixture emulsifies and thickens. Add lemon juice to taste and water to thin to a creamy consistency.
- Meanwhile, heat about 1/2 inch of oil to 350 degrees in a skillet. Beat together the eggs and cream, and add a little salt and pepper. Dredge the asparagus and the scallions in flour, then egg, then bread crumbs, and fry, in batches if necessary, turning once, until nicely browned, about 5 minutes.
- Drain on paper towels, and arrange on plates; drizzle with the dressing, top with the Parmesan, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 28 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 483 milligrams, Sugar 2 grams, TransFat 0 grams
CLASSIC CANADIAN CAESAR
This drink is very popular in Canada. Take a lick of the celery salt and then a drink of the Caesar through the straw for the proper Caesar experience.
Provided by ambibambi
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
- Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.5 g, Fat 0.7 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 5407.7 mg, Sugar 9.5 g
CAESAR ORZO WITH ASPARAGUS
Looking for something a little different to dress up pasta? This creamy side dish is a favorite with family and friends at Karen Hoyle's Excelsior, Minnesota home. "My teenage sons love it so much, they'll eat any vegetable I use!" MAKE IT EASY: Great side dishes don't come much more versatile than this, says Karen Hoyle. "I've also made it with broccoli and creamy Italian dressing or added cooked chicken or ham for a quick bulked-up main dish."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring broth and water to a boil. Add orzo; cook and stir for 3 minutes. Add asparagus. Cook, uncovered, over medium heat for 6-8 minutes or until orzo and asparagus are tender, stirring frequently; drain. Stir in salad dressing and cheese; toss to coat.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 504mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
CAESAR ASPARAGUS
"This delicious dish is an easy way to get my daughter to eat asparagus. Sometimes, I make the croutons from focaccia bread. They add another dimension of texture and flavor." -Patsy Phillips, Sanford, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, gently toss the asparagus, bread, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. , Bake at 425° for 10-12 minutes or until asparagus is tender and bread is golden brown. , Meanwhile, in a small bowl, whisk the vinegar, cheese, sugar, mustard, garlic and Worcestershire sauce. Whisk in the oil. Drizzle 1/4 cup over asparagus mixture; toss to coat. Serve immediately with remaining vinaigrette.
Nutrition Facts : Calories 218 calories, Fat 18g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 188mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
CAESAR-STYLE ASPARAGUS
Categories Cheese Vegetable Brunch Side Vegetarian Lunch Asparagus Spring Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Add first 5 ingredients to blender. With machine running, gradually add oil. Add 1/4 cup cheese. Season dressing to taste with pepper.
- Bring pot of salted water to boil. Add asparagus and cook until just tender, about 3 minutes. Drain. Cool under cold water and drain. (Can be prepared 6 hours ahead. Cover dressing and asparagus separately.)
- Arrange asparagus on platter. Drizzle with dressing. Sprinkle with croutons and remaining cheese.
CAESAR ASPARAGUS TART
Make and share this Caesar Asparagus Tart recipe from Food.com.
Provided by Food.com
Categories Salad Dressings
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Blend garlic cloves, dijon mustard, lemon juice, worcestershire sauce, hot sauce and gradually add oil while blending.
- After it's well mixed, add paremsan cheese and black pepper.
- Blanch asparagus (boil for 1-2 minutes then place in an ice bath).
- Spread out asparagus in a baking pan, top with the caesar salad mixture.
- Prepare the puff pastry dough, roll it out flat until you have a rectangle shape.
- Create a border around the edges of the puff pastry, approximately 3/4" wide, using a small sharp knife.
- Then create diagonal score marks around the edges of the puff pastry.
- Poke holes throughout the pastry dough using a fork.
- Brush the egg yolk + water wash around the crush (edges).
- Bake the pastry at 400F for 10mins.
- To make part filling, combine egg, ricotta cheese, parmesan cheese, chives, black pepper--mix using a whisk.
- Spread tart filling evenly on top of the pastry.
- Spread the asparagus evenly on top of the filling.
- Gently place 2 eggs (make sure not to break the yolk) on top of the asparagus.
- Bake at 400F for 25mins.
Nutrition Facts : Calories 493.3, Fat 36.4, SaturatedFat 11.8, Cholesterol 94.5, Sodium 630.6, Carbohydrate 24, Fiber 2.1, Sugar 1.6, Protein 18.8
CAESAR ORZO WITH ASPARAGUS
I made this as a side for dinner tonight--mmm!! It was very good--even better than I expected! It was creamy and comforting, and the sweetness of the asparagus perfectly complemented the saltiness of the dressing. It was fairly speedy, too--always a plus!
Provided by Halcyon Eve
Categories Cheese
Time 25m
Yield 8 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, bring broth and water to boil. Add orzo; cook and stir for 5 minutes.
- Add asparagus. Cook, uncovered, over medium heat 4-6 minutes or until pasta and asparagus are tender, stirring frequently; drain.
- Stir in Parmesan cheese and Caesar dressing.
Nutrition Facts : Calories 224.8, Fat 10.1, SaturatedFat 2.3, Cholesterol 10, Sodium 267.8, Carbohydrate 25.3, Fiber 2.5, Sugar 2.7, Protein 9.1
WHOLE CRISPY ROAST CHICKEN & ASPARAGUS CAESAR
Let the asparagus shine in this spin on a caesar salad. It's made with roast chicken, crunchy croutons, a rich and creamy dressing, and shaved parmesan
Provided by Esther Clark
Categories Dinner, Lunch
Time 2h
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Zest the lemon into a bowl. Season the cavity of the chicken, cut the zested lemon in half and push into the cavity. Put the butter in the bowl with the lemon zest, add the garlic and a good pinch of salt and pepper. Mash together, then push under the skin of the breast using your fingers. Season the skin and drizzle with a good glug of olive oil. Roast for 30 mins, then reduce the oven to 180C/160C fan/gas 4 and cook the chicken for a further 50 mins-1 hr or until cooked through. Once cooked, cover and rest for 20 mins.
- Meanwhile, for the dressing, whisk the egg yolk, anchovies, garlic and Dijon together in a bowl. Gradually whisk in both oils, then whisk in the lemon juice and, if it's a little thick, 50ml warm water, followed by the cheese and a good pinch of seasoning.
- Toss the sourdough pieces with the 1 tbsp olive oil and spread out on a baking sheet. Bake for 10-15 mins or until golden.
- Bring a pan of lightly salted water to the simmer. Add the asparagus and cook for 2-3 mins. Drain and leave to steam-dry for a few minutes.
- Carve the chicken. Remove both legs and cut the breast into 1cm slices. Arrange on a platter with the asparagus. Top with the croutons, two-thirds of the dressing (save the rest for leftovers - see tip below), the shaved parmesan and a grinding of black pepper.
Nutrition Facts : Calories 711 calories, Fat 54 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
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